Beat to a cream one cupful of butter with two cupfuls of sugar. Add three eggs, the yolks and whites beaten separately; then the flavoring. Stir in lightly enough flour to make a paste just firm enough to roll thin. Cut it into circles and with a smaller cutter stamp out a small circle in the middle, leaving the jumbles in rings. Place them in a floured pan, brush the tops with white of egg, and sprinkle with pounded loaf sugar. The sugar should be in small lumps. Bake in a moderate oven to a light color.

Sand Tarts

Make the mixture given for jumbles. Cut it into squares or diamonds, place them in floured pans, brush the top with white of egg. Sprinkle with granulated sugar mixed with ground cinnamon. Place a piece of blanched almond in the center of each one.

Rolled Jumbles

Make a mixture as directed for jumbles, using only enough flour to make a thin batter. Drop a teaspoonful of batter for each cake on a floured pan. In the oven it runs out into a thin cake, so leave plenty of room for the batter to spread. As soon as the edges begin to brown lift the cakes, and at the oven door roll them around a stick. Leave them in the oven a few moments longer to dry.

Plain Cookies

1 cupful of butter.

2 cupfuls of sugar. 1 cupful of milk.

2 eggs.

teaspoonful of vanilla.


2 teaspoonfuls of baking-powder.

Mix in the order given. Use enough flour to roll the dough thin. Cut it into circles, and bake in a moderate oven. Brush the tops with white of egg, and sprinkle them with sugar. Caraway seeds may be mixed with the dough, or sprinkled over the tops if liked. For soft cookies do not roll the dough so thin. Stamp them out with a fluted cutter, and remove them from the oven as soon as baked, not leaving them to dry as for crisp cookies.

Ginger Snaps

Put a half cupful of butter and a cupful of molasses on the fire; as soon as the butter is softened remove them, and add a half cupful of brown sugar, a teaspoonful of ginger, and a teaspoonful of soda dissolved in a little hot water; then mix in enough flour to make a stiff dough. Roll it very thin, and stamp it into circles.


Beat three eggs together; add four tablespoonfuls of sugar and four tablespoonfuls of melted butter or lard; then enough flour to make a dough stiff enough to roll. Roll it a quarter of an inch thick. Cut it into pieces three and a half inches long and two inches broad. Cut two slits in each piece, and give each one a twist. Fry the crullers in hot fat, the same as doughnuts.


2 eggs.

1 cupful of sugar.

1 cupful of milk.

4 tablespoonfuls of melted butter.

Flour enough to make a soft dough.

1 saltspoonful each of salt and ground cinnamon.

teaspoonful of soda and 1 teaspoonful of cream of tartar, or 1 teaspoonful of baking-powder.

Roll the dough one inch thick. Cut it into small circles, or rings, or strips and twist them. Drop the cakes into smoking hot fat, and fry to light brown; drain, and roll them in powdered sugar while still warm.


Bread Cake

Take a piece of raised bread-dough large enough for one loaf. Mix into it one tablespoonful of butter, one cupful each of sugar, raisins, and currants; one half teaspoonful each of ground cinnamon, cloves, and allspice. Let it rise, which will take some time, and bake the same as bread.

One-Egg Cake

Cream together a half cupful of butter and a cupful of sugar. Add a cupful of milk, and one beaten egg; then two cupfuls of flour mixed with two teaspoonfuls of baking-powder. Bake in a moderate oven.

Warren's Cake

2 eggs.

1 cupful of sugar.

1 cupful of flour.

cupful of hot water.

2 teaspoonfuls of baking-powder.

Beat the yolks and whites of the eggs together well, add the sugar, then the flour, in which the baking-powder is mixed, and lastly the water. Put it into the oven at once.

Molasses Wafers

Mix well together one cupful of butter, one cupful of sugar two cupfuls of molasses, and two cupfuls of Jour. Drop a few spoonfuls into a pan, in different places, and put it in the oven; it will melt and run together. Let it bake until it begins to harden on the edges; then remove, cut it into squares, and while it is still hot and soft roll each piece around a stick.

Soft Gingerbread

1 cupful of molasses.

1 tablespoonful of butter.

1 tablespoonful of boiling water.

2 to 3 cupfuls of flour.

1 teaspoonful each of ginger, ground cloves, cinnamon, and soda.

saltspoonful of salt.

Add the melted butter to the molasses, then the spices. Dissolve the soda in the boiling water, and stir it into the molasses. Add enough flour to make a very soft dough - too soft to roll. Bake in a biscuit-tin lined with paper, in a moderate oven, for thirty-five minutes. Mix it quickly and put it into the oven at once.

Molasses Cake

Put together two cupfuls of New Orleans molasses and one cupful of butter, and heat them enough to soften the butter; remove from the fire, and add a teaspoonful each of powdered ginger and cinnamon, and one half teaspoonful of cloves, then three well-beaten eggs. When it is well mixed add alternately, in small quantities, three cupfuls of flour and one cupful of boiling water in which have been dissolved three teaspoonfuls of baking soda.